There is something blissful about pancakes in the summer…..
I usually prefer them over the weekend alongside a mug of fragrant tea and a cozy library book. Pancakes has that lazy Saturday and Sunday morning tease. Yet a slumbering person would put forth great time and energy into making a perfect breakfast– morning guests or not. When that rare, stolen moment coated in sweet craving comes along, a person succumbs.
As a child, my siblings and I enjoyed pancakes from the box. I remember eating bellyfuls, the thin golden cakes piled high and drizzled with artificial syrup. Things have changed for the better. Pancakes from scratch are the absolute best and date syrup remains a constant pleasure.
With blueberries and cardamom, these light, fluffy pancakes are flavorfully packed underneath sumptuous date syrup and tasty So Delicious Coco Whip. It’s the wonderful start to any day– weekends or not.
Blueberry Cardamom Pancakes With Date Syrup and Coco Whip Ingredients and Preparation
1 cup flour
2 teaspoon baking powder
2 teaspoon cardamom
1 teaspoon sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cup dairy free milk
2 tablespoon coconut oil
1/2 cup fresh blueberries
1 teaspoon white vinegar (or lemon juice)
So Delicious Coco Whip
vegan butter (optional)
4-5 medjool dates
1 cup water
Oil the skillet and keep the heat low.
Sift flour, baking powder, cardamom, sugar, cinnamon, and salt together.
Add dairy free alternative, coconut oil, and blueberries. Mix in vinegar.
Pour into skillet and wait until edges bubbled before flipping. Repeat.
For the syrup– just pulse the dates and water. Simple as that!